Avocado & Mango summer rolls with creamy avocado & chilli lime.
Fresh. Filling. Loaded with flavour. And leaves you feeling as light as a feather. These, my friends, are rice paper rolls. The perfect appetizer to your summer BBQ, or, if you’re like us, dinner at least 3 times a week.
1 packet of Rice paper
1 Packet of rice noodles
1 ripe Avocado
1 ripe mango
Handful of carrot & cucumber sticks
1⁄2 red onion
1⁄2 cup shredded red cabbage
Sesame seeds to garnish
Depending on how many rolls you are planning on making, you may adjust the measurements of these ingredients. You may also add a protein, any veggies or herbs that tickle ya fancy - Get creative!
1 Large ripe avocado Juice of 1 lime
1 Tbsp olive oil
Pinch of Chilli Flakes Salt & pepper to taste
Firstly, cut up all your veggies as thin as possible (makes rolling a lot easier).
Place your rice noodles in hot water for a few minutes and drain once cooked. Make sure you have a clean, dry surface (kitchen bench top is perfect) for you to assemble your rolls.
Place rice paper in warm water and submerge until they are soft and easy to manipulate. Place the rice paper on your clean bench and add your veggies and rice noodles.
Once you’ve placed your veggies on top of the paper, carefully take one side and roll it like you would with a burrito. I like to roll them length ways, and then fold the sides over last – They seem to hold better this way!
Sprinkle sesame seeds to garnish.
Sauce: Place all ingredients into your blender and mix until it reaches a thick and creamy consistency. Dip, spoon and lathers ya summer rolls in this stuff. Its amazing, to say the least.
Recipe: Real Rad Food